Drink this: Houston cocktails

June 27, 2014 11:59 AM

Photo: Alison Cook

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St. James Street cocktail at Pappas Bros. SteakhouseBased on Scotch that has been infused with "Cherry Rose" tea - green looseleaf laced with rose hips, petals and fruit - the drink sings of lemon and dry apple cider. That's just the tip of the iceberg. Learn more about what new drinks this steakhouse is serving up. Address: 5839 WestheimerPhone: 713-780-7352Website: pappasbros.com

St. James Street cocktail at Pappas Bros. Steakhouse
Based on Scotch that has been infused with "Cherry Rose" tea - green looseleaf laced with rose hips, petals and fruit - the drink sings of lemon and dry apple ... more

Matt Tanner flames an orange rind garnish for one of his new cocktails for Pappas Bros. Steakhouse.

Matt Tanner flames an orange rind garnish for one of his new cocktails for Pappas Bros. Steakhouse.

Photo: Alison Cook

Matt Tanner flames an orange rind garnish for one of his new... Photo-5489539.88696 - Houston Chronicle

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The cocktails are just one part of this restaurant's repertoire. Take a look at this 22 oz. bone-in prime ribeye at Pappas Bros. Steakhouse.

The cocktails are just one part of this restaurant's repertoire. Take a look at this 22 oz. bone-in prime ribeye at Pappas Bros. Steakhouse.

Photo: Karen Warren, Houston Chronicle

The cocktails are just one part of this restaurant's... Photo-5147797.88696 - Houston Chronicle

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Suffering Bastard at Double Trouble Caffeine & CocktailsBourbon
is the backbone spirit, along with gin, while a healthy shot of
Angostura bitters, fresh lime and lemon juices, plus sneaky-hot ginger
beer all give the cocktail its welcome edge. Any sweetness is of the
subtle variety; it doesn't dominate the drink. Find out why this drink
silenced the purist in Cook.

No. 5 at Sparrow Bar + Cookshop
The Number Five on the chef’s list of 12 “Ten-Dollar Cocktails” is a summery rush of Tennyson Absinthe, muddled lemon, soda, Meyer lemon syrup and lots of chopped ... more

Photo: Alison Cook

No. 5 at Sparrow Bar + Cookshop The Number Five on the chef’s... Photo-6469453.88696 - Houston Chronicle

Corpse Reviver No. 11 at Vallone'sThe base spirit is gin: Nolet's in this case, one of the new dry styles that forgo the classic juniper rush for a flavor profile that's fruitier and more floral. Add fresh lemon juice and Triple Sec orange liqueur - each of the four elements in a simple 1:1:1:1 ratio, shake with ice and strain. But it's not done yet. Find out which final ingredient gives this drink a balanced crisp and tart effect.

Corpse Reviver No. 11 at Vallone's
The base spirit is gin: Nolet's in this case, one of the new dry styles that forgo the classic juniper rush for a flavor profile that's fruitier and more floral. Add fresh ... more

Pineapple Jaljerra at Indika (right)Cumin and black salt jump-start tequila, lime and fresh pineapple juice so that the end result has an electric bit of savor setting off the tart and the sweet. Find out why Cook says a city that values its tequila should check out what happens when Indika's chef goes to work on it.

Pineapple Jaljerra at Indika (right)
Cumin and black salt jump-start tequila, lime and fresh pineapple juice so that the end result has an electric bit of savor setting off the tart and the sweet. Find out why ... more